Banquet Sous Chef

Maintains restaurant kitchen staffing levels, administers departmental guidelines, and ensures smooth operation of food production activities.

Requirements

• Maintains restaurant kitchen staffing levels
• Administers and ensures adherence to departmental guidelines, policies, and procedures
• Responsible for smooth, efficient, cost-effective operation of restaurant food production activities
• Supervises/performs kitchen opening and closing operations
• Orders raw food ingredients necessary to prepare all items on the menu
• Ensures that all raw food ingredients are received and stored in the proper manner
• Supervises all aspects of food preparation and production
• Monitors all food preparation, production, holding, and storage operations
• Performs frequent inspections of all preparation and cooking equipment
• Reports all equipment maintenance needs to Engineering
• Interviews, selects, trains, appraises, coaches, counsels, and disciplines departmental team members
• Follows New Hire Training and onboarding program
• Reviews daily payroll report, controls daily labor costs
• Attends required hotel meetings
• Communicates daily with department team members
• Evaluates individual team members performance
• Conducts meeting with department team members
• Other duties as assigned

Benefits

• Paid Time Off
• 401k Matching
• Retirement Plan
• Visa Sponsorship